New England IPA "Northeast" style IPA

[Shenanigans]

Would depend on the percentage but flax seeds have a high oil content so might be a head killer if there's a lot in the mix.

 

[Tyler B]

I'm not sure because it doesn't give a percentage breakdown on the bag. It is the last ingredient listed on the bag so absolute max would be 16%.

It looks to be almost entirely rolled grains. Very little small particles. So I'd guess much lower than 16%.

 

[Jimmy_Hops]

If you have been reluctant on using Spelt, don’t be! At 20% the mouthfeel is pillowy soft and silky.

 

[Noob_Brewer]

If you have been reluctant on using Spelt, don’t be! At 20% the mouthfeel is pillowy soft and silky.
View attachment 742578

So what was the actual grain bill you used other than 20% spelt?

 

[Jimmy_Hops]

So what was the actual grain bill you used other than 20% spelt?

I based it off of @Dgallo recipe and used 76.9% 2-Row 20.5% Spelt 2.6% Honey Malt and a pound of Dextrose right before flameout. My OG was 1.075 and FG 1.020

 

[HopsAreGood]

I based it off of @Dgallo recipe and used 76.9% 2-Row 20.5% Spelt 2.6% Honey Malt and a pound of Dextrose right before flameout. My OG was 1.075 and FG 1.020

73% AA with a pound of dextrose? What yeast and what mash temp?

 

[Jimmy_Hops]

73% AA with a pound of dextrose? What yeast and what mash temp?

Imperial A38, mashed at 146 for 40 minutes then stepped up to 160 for 15. I didn’t make a starter so I assume that’s why. That’s what I get for being lazy! I was hoping for around 1.015, I think I’ll try Verdant next time to keep with my lazy ways. Great NEIPA though, tastes like thick, creamy, pineapple juice.

 

[Noob_Brewer]

Imperial A38, mashed at 146 for 40 minutes then stepped up to 160 for 15. I didn’t make a starter so I assume that’s why. That’s what I get for being lazy! I was hoping for around 1.015, I think I’ll try Verdant next time to keep with my lazy ways. Great NEIPA though, tastes like thick, creamy, pineapple juice.

Yeah your pitch rate on that must have been in the 0.55 range if not making a starter and assuming it was fresh yeast. Im no expert on Juice having only used it twice but after several convos on here about it and me trying to get higher AA in the high 70 to 80% range, Ive made a healthy starter each time leading to a pitch rate of around 0.90, oxygenating more than usual, and bringing a half pound of dextrose. My first time doing this, I had an AA of 78% (FG=1.016) and for the second time using Juice (which I just dry hopped today) I hit 80% AA (FG=1.015) . My mashing schedule was 149 for 50 minutes, 163 for 20 minutes, and raise to 170 prior to sparging (I don't really hold a mash out temp, I just hit it and proceed). Ive been pretty pleased with Juice overall. Ive also never used LAIII or British V (same strain as juice but diff manufacturers), but I have used cosmic punch twice now which is the "thiolized" genetically modified version of British V. Think I like Cosmic Punch a little more but Juice pretty solid still.

 

[Tyler B]

Imperial A38, mashed at 146 for 40 minutes then stepped up to 160 for 15. I didn’t make a starter so I assume that’s why. That’s what I get for being lazy! I was hoping for around 1.015, I think I’ll try Verdant next time to keep with my lazy ways. Great NEIPA though, tastes like thick, creamy, pineapple juice.

For a second I thought you used a pound of lactose and were confused why your fg was so high My mash schedule tends to be a bit more like Noob Brewers but I usually hold around 147 for an hour and don't raise it that high in the end. Maybe I should try that more often.

Anyway, how is Verdant? I got some that I plan on using in my next batch.

 

[aaronm13]

Yeah your pitch rate on that must have been in the 0.55 range if not making a starter and assuming it was fresh yeast. Im no expert on Juice having only used it twice but after several convos on here about it and me trying to get higher AA in the high 70 to 80% range, Ive made a healthy starter each time leading to a pitch rate of around 0.90, oxygenating more than usual, and bringing a half pound of dextrose. My first time doing this, I had an AA of 78% (FG=1.016) and for the second time using Juice (which I just dry hopped today) I hit 80% AA (FG=1.015) . My mashing schedule was 149 for 50 minutes, 163 for 20 minutes, and raise to 170 prior to sparging (I don't really hold a mash out temp, I just hit it and proceed). Ive been pretty pleased with Juice overall. Ive also never used LAIII or British V (same strain as juice but diff manufacturers), but I have used cosmic punch twice now which is the "thiolized" genetically modified version of British V. Think I like Cosmic Punch a little more but Juice pretty solid still.

So you over pitch by a far amount then if your pitch rate is 0.90. Do you find your esters are reduced? A yeast manufacturer here in Ireland told me to under pitch these strains by around 25-30% which leaves a pitch rate of .6-.65. Maybe this is why a lot of my beers are under attenuating.

 

[Frieds]

So you over pitch by a far amount then if your pitch rate is 0.90. Do you find your esters are reduced? A yeast manufacturer here in Ireland told me to under pitch these strains by around 25-30% which leaves a pitch rate of .6-.65. Maybe this is why a lot of my beers are under attenuating.

I try and pitch LA3 at .65 but you need a lot of oxygen. I generally brew 8%+ beers with this strain and I’ll aerate before yeast pitch and ive now started aerating again 12 hours post pitch and the yeast rips through the wort now. No under attenuation anymore.

 

[secretlevel]

I try and pitch LA3 at .65 but you need a lot of oxygen. I generally brew 8%+ beers with this strain and I’ll aerate before yeast pitch and ive now started aerating again 12 hours post pitch and the yeast rips through the wort now. No under attenuation anymore.

You really kind of have to aerate with this yeast, it hates to attenuate no matter how much you pitch. It's particularly bad at bigger beers, but some brewers manage to use it for 8% brews. Aeration has to be the trick here.

Nonetheless, Fort George make some fantastic beers in OR and they use A38. Ones that start at 1.070ish, finish at 1.018, and 1.080ish beers finish at 1.022, so you're not too far off @Jimmy_Hops.

PS. Spelt hype!!! Going to make a NEIPA and a small saison from this.

 

[aaronm13]

I try and pitch LA3 at .65 but you need a lot of oxygen. I generally brew 8%+ beers with this strain and I’ll aerate before yeast pitch and ive now started aerating again 12 hours post pitch and the yeast rips through the wort now. No under attenuation anymore.

I've stopped using LA3 because I couldn't get it to finish out on 8%+ beers. Was always crapping out in the upper 20's to low 30's. I always aerated at pitch but never did a post pitch one which I'd normally do on Imperial stouts or other big beers. Maybe this is the key. I do like the flavor profile of it,

 

[cheesebach]

La3 dry hop at day 3, 21c and again after fermemtation. The other beer got dh after ferment and ended up 6 points higher.

I saw a similar drop in my last NEIPA with LA3 and a post-fermentation dry hop. I didn't get quite the hop character I was looking for in my previous NEIPA with a cold post-ferm dry hop at 50F, so on this one, I did a soft crash to 50F after fermentation, but let the beer warm up to 68F for the post-ferm dry hop. The beer had finished out at 1.022 before the soft crash, and I had to let the dry hop go for ~5 days since it had clearly started fermenting again with the hop addition. It ended up finishing at 1.017.

Overall, I think the beer dry hopped at fermentation temp was less heavy/sweet, but seemed to have some yeast/fermentation off flavor that I believe was due to either the secondary fermentation or having to leave the beer on the dry hops for longer while waiting for it to finish. On the other hand, I'd be pretty concerned if I had the need/desire to ship a beer that only got a cold post-ferm dry hop, knowing there's the potential for a 5 point drop if it were to warm up to fermentation temps during the transport. Ideally, I'd find a process that could get me to a lower FG in the 1.015-1.018 range with a shorter, post-ferm dry hop without a "secondary" fermentation or risk of bottle bombs, but haven't quite figured it out yet.

 

[beervoid]

I saw a similar drop in my last NEIPA with LA3 and a post-fermentation dry hop. I didn't get quite the hop character I was looking for in my previous NEIPA with a cold post-ferm dry hop at 50F, so on this one, I did a soft crash to 50F after fermentation, but let the beer warm up to 68F for the post-ferm dry hop. The beer had finished out at 1.022 before the soft crash, and I had to let the dry hop go for ~5 days since it had clearly started fermenting again with the hop addition. It ended up finishing at 1.017.

Overall, I think the beer dry hopped at fermentation temp was less heavy/sweet, but seemed to have some yeast/fermentation off flavor that I believe was due to either the secondary fermentation or having to leave the beer on the dry hops for longer while waiting for it to finish. On the other hand, I'd be pretty concerned if I had the need/desire to ship a beer that only got a cold post-ferm dry hop, knowing there's the potential for a 5 point drop if it were to warm up to fermentation temps during the transport. Ideally, I'd find a process that could get me to a lower FG in the 1.015-1.018 range with a shorter, post-ferm dry hop without a "secondary" fermentation or risk of bottle bombs, but haven't quite figured it out yet.

In the hop and brewschool they advice to add a small dose during ferment to ferment out the extra creep sugars, according to them 1oz is enough.

 

[secretlevel]

I saw a similar drop in my last NEIPA with LA3 and a post-fermentation dry hop. I didn't get quite the hop character I was looking for in my previous NEIPA with a cold post-ferm dry hop at 50F, so on this one, I did a soft crash to 50F after fermentation, but let the beer warm up to 68F for the post-ferm dry hop. The beer had finished out at 1.022 before the soft crash, and I had to let the dry hop go for ~5 days since it had clearly started fermenting again with the hop addition. It ended up finishing at 1.017.

Overall, I think the beer dry hopped at fermentation temp was less heavy/sweet, but seemed to have some yeast/fermentation off flavor that I believe was due to either the secondary fermentation or having to leave the beer on the dry hops for longer while waiting for it to finish. On the other hand, I'd be pretty concerned if I had the need/desire to ship a beer that only got a cold post-ferm dry hop, knowing there's the potential for a 5 point drop if it were to warm up to fermentation temps during the transport. Ideally, I'd find a process that could get me to a lower FG in the 1.015-1.018 range with a shorter, post-ferm dry hop without a "secondary" fermentation or risk of bottle bombs, but haven't quite figured it out yet.

Interesting, how long did you cold crash for? I've shipped plenty of beers and never had gushers or exploding ones, thankfully.

 

[Noob_Brewer]

Force carbed sample of leftovers after kegging this today. After having a bottle of @Dgallo flockin juicy, I thought Id take a stab at this hop combo going for the pineapple/tropical theme. Went with Bru-1 (50/50 mix of t90 and lupomax), Citra Lupomax, and Vic Secret for the DH in a 2:1:1 ratio. 10oz total, 5oz for each dry hop dose. Definitely like this a lot. Got nice pineapple but a good bit of passionfruity//citrus sweetness on the backend too. Never DH this much either. Seems a little muted atm, but we will see as it develops in the next 7-14 days as it carbs and conditions. Really smooth and drinkable now though with zero harshness. Thanks @Dgallo for the hop combo!

 

[cheesebach]

In the hop and brewschool they advice to add a small dose during ferment to ferment out the extra creep sugars, according to them 1oz is enough.

I had considered doing something like this - probably with a US hop like citra/mosaic/I7 to help reduce the chances for hop burn that I've noticed can come with the AUS/NZ hops when added during the ferment. Interesting to see that some are recommending it as a standard practice to prevent hop creep post fermentation. I'll likely give this a try with 1oz on my next NEIPA.

Interesting, how long did you cold crash for? I've shipped plenty of beers and never had gushers or exploding ones, thankfully.

I did a 2 day "cold crash" at 50F for the beer that I noticed the post-fermentation hop creep on. I started the 48hr timer after the beer was at the target temp as measured by my Tilt inside the fermenter. One thing that might have played a factor is that I split the dry hop into 2 additions - the first 3oz went in the fermenter (with the yeast/trub still in the vessel, but "crashed" to settle it out), and the remaining 6oz went in after second crash down to 54F and transfer to a dry hop keg.

So it is a possibility that if I had transferred the beer off the yeast before the 1st dry hop I wouldn't have seen the large drop in final gravity. However, based on what I understand of how hop creep works and my experiences using the amyloglucosidase enzyme believed to be responsible for it (in a brut IPA), the conversion/fermentation rate of the process seems to be limited more by the enzyme activity than the amount of yeast available, so I have my doubts that transferring before adding the dry hops would have changed the result.

Now that I'm thinking about it, another really easy experiment to try on a future batch would be doing a cold post-ferm dry hop, transferring the beer to serving keg, and then bottling a few bottles to leave at room temp for a couple weeks to see if they turn into gushers (or explode).

 

[Jimmy_Hops]

Has anyone tried using fresh wet hops for this style? I think it could work for a big whirlpool addition.
Welp, I’m about to find out! 2 pounds of chinook (fresh picked this AM) went in the whirlpool this morning. It had a really nice but subtle sweet grapefruit aroma. Still deciding what to dry hop it with, thinking citra and 586, haven’t used a lot of chinook before View attachment 742376View attachment 742377

How’s this one coming along?

 

[ihavenonickname]

How’s this one coming along?

Finished fermenting, the sample the other day had that same delicate grapefruit aroma in the flavor, really nice. I’ve always liked a little bit of that “green” hop flavor so I’m hopeful I’m gonna like what the fresh hop adds. Planning to cold crash and dry hop w citra, galaxy and chinook pellets.

 

[Dgallo]

Finished fermenting, the sample the other day had that same delicate grapefruit aroma in the flavor, really nice. I’ve always liked a little bit of that “green” hop flavor so I’m hopeful I’m gonna like what the fresh hop adds. Planning to cold crash and dry hop w citra, galaxy and chinook pellets.

Glad to hear your feedback. I grew cascade, Columbus, and Cashmere this year and yielded about 15 oz of wet hops and around 3.5 oz after drying (Columbus yielding roughly 60% of that cascade 30% and cashmere only about 10%). Haven’t used them yet but they will be used in my next whirlpool. Hoping next year to be able to do single wet hop ales with them

 

[The M]

I just got some Enigma and I'm really excited to try that. I read some posts here that Enigma when paired well is quite potent. So I'm looking for advice which hops should I pair with Enigma to get Enigma's full potent out. I have lot's of different hops on hand for example Riwaka, Rakau, Galaxy, I7, Nelson and the usual suspects. I've studied Enigma's hop profile but can anyone tell what kind of flavor and aroma Enigma brings to the table when used in WP and cold side? My latest brew was inspired by Dgallo's Citra, I7 & Strata and that was so delicius. Thanks for sharing the recipe Dgallo One option would be subbing Strata with Enigma with that last brew. What do you think, threat or opportunity?

 

[Noob_Brewer]

Force carbed sample of leftovers after kegging this today. After having a bottle of @Dgallo flockin juicy, I thought Id take a stab at this hop combo going for the pineapple/tropical theme. Went with Bru-1 (50/50 mix of t90 and lupomax), Citra Lupomax, and Vic Secret for the DH in a 2:1:1 ratio. 10oz total, 5oz for each dry hop dose. Definitely like this a lot. Got nice pineapple but a good bit of passionfruity//citrus sweetness on the backend too. Never DH this much either. Seems a little muted atm, but we will see as it develops in the next 7-14 days as it carbs and conditions. Really smooth and drinkable now though with zero harshness. Thanks @Dgallo for the hop combo!
View attachment 742964

View attachment 742965

SO just following up on this beer. 7 days post kegging and shaping up very nice. Love the grain bill, its a great tropical vibe but with more orange /passionfruit and the pineapple is a little more subdued. Little disappointed TBH. Having had @Dgallo flockin juicy which IIRC used Bru-1/Bru-1 LUPOMAX mix in a 3:1:1 ration with Citra LUPOMAX and Vic Secret, that beer had very DISTINCT and definitive pineapple right off the bat. Mine which went with the same DH but in a 2:1:1 ratio seems to be a little pineapple subdued. Its there but not that in your face pineapple I got from @Dgallo brew. Its still a very good beer and super easy drinking but Im thinking the passion fruitiness of Vic Secret is a little more prominent here. Also, and I think this may be the difference here is that I used Imperial Juice Yeast vs @Dgallo using Imperial Dry Hop yeast. IMHO, it does seem to me that Juice might be getting in the way of the hop profile a little more than imperial dry hop (A24). Anyone else get this experience of Juice being a little more prominent vs Dry Hop? Don't get me wrong, I really enjoy this beer but it seems Juice might not be letting the hops shine as well as Dry Hop does. Admittedly, Im prob just being overly picky lol.

 

[Noob_Brewer]

Mashed at 152 and both yeasts (White Labs Coastal Haze and London Fog) are down to 1.015 and still chugging. Switched from a blow off tube to S Locks are both are going bananas.

Any update on the verdict between these two yeasts? Curious for sure.

 

[wepeeler]

Any update on the verdict between these two yeasts? Curious for sure.

Just kegged this morning. Coastal Haze is definitely more citrusy, and London Fog is more dank. Needs to carb up. I'll definitely be doing a side by side and posting the results.

 

[Dgallo]

I just got some Enigma and I'm really excited to try that. I read some posts here that Enigma when paired well is quite potent. So I'm looking for advice which hops should I pair with Enigma to get Enigma's full potent out. I have lot's of different hops on hand for example Riwaka, Rakau, Galaxy, I7, Nelson and the usual suspects. I've studied Enigma's hop profile but can anyone tell what kind of flavor and aroma Enigma brings to the table when used in WP and cold side? My latest brew was inspired by Dgallo's Citra, I7 & Strata and that was so delicius. Thanks for sharing the recipe Dgallo One option would be subbing Strata with Enigma with that last brew. What do you think, threat or opportunity?

I really like the idea of Galaxy and Enigma. Maybe at a 2:1 ratio. I think it would really work well

 

[LumberZach]

I'm planning on brewing something up once some grain gets here. Going to use Dgallo's 2Row, Spelt, and Honey Malt grain bill. I got a new shipment of hops in. Trying to figure out what a good combo would be. I have 2021 Galaxy, Rakua, and Vic Secret. Also have Citra and El Dorado LupoMax. I was thinking something like Galaxy and El Dorado.

 

[cani0501]

Anyone have an idea how Fidens is throwing out such amazing IPAs. I'm curious if anyone has done digging into the yeast they use and their DH schedules. Seems like for a microbrewery their turnaround d times on their IPAs are pretty quick, and hazy as hell.

 

[wepeeler]

Anyone have an idea how Fidens is throwing out such amazing IPAs. I'm curious if anyone has done digging into the yeast they use and their DH schedules. Seems like for a microbrewery their turnaround d times on their IPAs are pretty quick, and hazy as hell.

What's "pretty quick"? I was told from a Tree House employee over 5 years ago that they turn around their core neipas in 3 weeks. That's when they were selling out 1100 cases a day 4 days a week in Monson. Obviously things may have changed since then, but that's very achievable on a home brew level.

 

[cani0501]

What's "pretty quick"? I was told from a Tree House employee over 5 years ago that they turn around their core neipas in 3 weeks. That's when they were selling out 1100 cases a day 4 days a week in Monson. Obviously things may have changed since then, but that's very achievable on a home brew level.

Well it seems that Fidens pushes out 3 to 4 different beers per week on Saturdays and sell out usually that day. I believe they have a 7 bbl brewhouse. I'm sure sure they have many FVs but it seems like they've got new beers every week. So I guess I'm not sure what their turnaround time is on their beers but yeah, could be 3ish weeks if they have enough FVs to accommodate that.